Happy National Gin and Tonic Day! Today is National Gin and Tonic Day, and although I am happy to imbibe one any day of the year, I'm thrilled there's a day entirely dedicated to this classic cocktail. You may remember that last year I celebrated with a variation on the G&T that included a jasmine green tea simple syrup. Well this year my G already has the tea, so all it needs is T. Translation: today's gin is distilled with botanicals and tea, so no need to add any more. Gin, a little tonic water, a garnish, and you've got a tea lover's and gin lover's cocktail ready to serve. The gin is from Townshend's Distillery, located in Portland, Oregon. They started as a tea company and then transitioned into distilling as well. This is the first spirit I've tried from them, but I am excited to explore their other offerings! Naturally, they have more than one tea-centric liquor and I can't wait to experience them all. I urge you to go to their website and take a look- maybe something will strike your beverage fancy! What makes this particular gin selection so special is that it is distilled with jasmine silver tip green tea, chamomile flowers, and lavender buds. The tea gives this gin a slightly grassy quality that is balanced by the floral aromatics. Some of the other botanical gins I've tried lose their acidic backbone, which can make the sweet floral notes overwhelming and undermine the traditional gin flavour that I love. This gin manages to steer clear of that folly, retaining the juniper punch and bitter high notes of a more traditional style. If ever there was a sipping gin, I think this might be it. However, because this isn't World Gin Day (June 8th!), but rather Gin and Tonic Day, I'm drinking this gin with a light tonic and a simple garnish. Using a light tonic water instead of a full-sugar variety means you still get the effervescence and quinine kick, but without masking more delicate profiles. Garnish with a cucumber slice, lemon wedge, or lime squeeze and you have a simple, classic, yet utterly unique gin and tonic.
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Happy National Shortbread Day! Shortbread is something of a phenomenon of a cookie. Originating from Scotland but beloved throughout the world, shortbread is deceptively simple but outrageously delicious. It's called shortbread because it is a 'short' dough, meaning it contains a lot of butter but no eggs, which results in a crumbly texture. Although there is nothing wrong with a good plain shortbread, one of the reasons I love these cookies so much is because of how easy you can change the flavour. These are Lavender Lemon Shortbreads, a personal favourite of mine and a recent crowd-pleaser at my Grandma's 90th Birthday Tea. Lemon and lavender add just enough fragrance and bite to the rich, sweet cookie base. Wonderful paired with a hearty black tea, such as Earl Grey or English Breakfast, but equally at home as a complement to bright greens like Sencha or Matcha. Just some of the variations you can make on shortbread are: coconut, green tea, rainbow sprinkle, chocolate chip, cocoa, and cinnamon sugar; the list can go on and on. As long as you aren't adding liquid ingredients you can flavour them however you want. The amount of additive will vary based on strength and personal preference, so I recommend starting small and working your way up. If you needed an excuse to bake some shortbread, now you have one! Shortbread dough also freezes beautifully, so make it in large batches and keep a round or two on hand for when you have unexpected company. This is the recipe that I currently base all of my shortbread off of. It came out of Will Torrent's beautiful book, Afternoon Tea At Home.
Simple Vanilla Shortbreads by Will Torrent (super paraphrased by me) 300 g butter, softened 150 g caster sugar zest of 1 lemon 1 teaspoon vanilla bean paste 400 g all purpose flour pinch of salt (I added about a tablespoon of lavender. Lavender can be off-putting for some people, but I really like to taste it.) Cream butter and sugar until pale and light. Add zest from lemon, vanilla, and lavender if using. Mix thoroughly. Sift in the flour and salt and mix until smooth. Wrap dough tightly in plastic wrap and chill for at least 4 hours. Remove from fridge 20 min before you wish to bake. Dust work surface with flour, roll out dough to desire thickness. Cut out desired shapes and arrange on parchment lined baking sheets. Leave a little room for spreading. Prick shapes with a fork; place pans in fridge to re-chill dough. Preheat oven to 325 degrees. Bake on middle rack of oven for about 15 minutes or until just beginning to turn golden brown at the edges. Cool completely and serve. This week is Afternoon Tea Week in the UK, and I wanted to join in on the celebrations. Unfortunately for you, (but thrilling for me) I am on vacation, so while I do not have any grand plans, I thought I would share a few of my thoughts on Afternoon Tea with you. Tea: Choosing a tea to serve may seem daunting, but it is rather simple. If you and your guests are novices to tea, choose one traditional tea and one herbal (decaf) tea. I recommend an English Breakfast or Earl Grey for black teas, as most people will be familiar with them. They also hold up nicely with milk, sugar, or lemon, which allows for ample adjustment to taste. If you would like to serve a green or white tea as a caffeinated option, I would suggest Sencha, Jasmine Green, or White Peony. Although these teas are more delicate in temperament and flavour, when brewed correctly they retain a gentle sweetness that helps balance the vegetal undertones. And should a guest need to doctor their cup, these teas will not falter beneath a little extra sweetness or citrus. As for the decaf teas, I would recommend something fruity and something a little more astringent. Honeybush, mint, chamomile, lemongrass, and hibiscus are all wonderful ingredients; blends are usually best when it comes to herbal teas, so pick something that sounds fun and interesting to you. Food: The tea may be the reason, but the food is the fun. First you want to decide if your gathering is going to be formal or more casual. A casual tea really only needs something sweet to serve alongside the beverage, as this type of party is not intended as a meal. Biscuits (cookies for the Americans among us) are always welcome, especially for those who prefer to do a little dunking. Tea cakes or quick breads are another fast and easy option, not to mention scones. Try and choose something that can be eaten off a single plate or requires no utensils. Although I always advocate for homemade, store bought goodies can be a decadent splurge for casual tea, especially considering the fact that you only need one or two varieties to make an impression. Remove them from their packaging and arrange onto a nice plate. Sometimes a little money well spent can work wonders. If you are choosing a formal afternoon tea, the menu must be more extensive, but not necessarily more fuss. A traditional tea usually has a plate of savouries, a plate of scones or breads, and a plate of sweets. Sandwiches in two-three flavours are customary for the savoury plate. These can be simple: cucumber and dill butter; or complicated: curried chicken salad. Unless you are serving them on mini buns, however, the one thing the sandwiches all have in common is that the crusts get cut off. Another thing is to don't forget to know your audience! If kids are attending, mini PB&Js are perfectly acceptable. For the breads plate, scones are almost always included, but sometimes I like to break the rules and do something different. Buns, quick breads, rolls, even a good slice of brioche wouldn't be amiss, but don't forget the butter, jam, or clotted cream. The sweets plate usually has assorted patisserie, like mousse cups, tarlettes, cream puffs, cookies, or truffles. Any small format sweet will do, just try and maintain a balance of textures and flavours. Now sometimes I like to throw a little fresh fruit or veg into the mix, which can help offset the occasionally overwhelming amount of carbs involved in formal tea. Seasonal melons and berries are a favourite, but anything ripe and delicious would do. Veggies with hummus or another creamy dip is a healthy addition to any tea. Now the final piece is to make sure you have enough food. You don't want your guests to leave hungry, and leftovers are never a bad idea. A sausage roll for a midnight snack or a reheated scone for breakfast are delights every good host should enjoy. Service: For a casual tea, all you need are some sturdy mugs and a good plate. Of course, if you have the whole shebang, you can use it. Drinking tea out of a cup and saucer is proper whether you're by yourself, with a mate, or entertaining a whole party. But never fear- milky English Breakfast in a mug wide enough to fit a biscuit is appropriate for casual tea any time. If you want to fancy things up a bit or are throwing a more formal tea, there is a whole host of items that are suitable for the occasion. Tea cups, tea spoons, teapot, creamer, sugar bowl, a tiered service, platters, etc., are all beautiful additions to a tea table. If you're a collector, try color coordinating your selection to the season. Otherwise, use what you've got! I would just recommend that you stay away from paper plates, plastic utensils, or garish packaging. Afternoon tea should be a relaxing, comforting moment in time, free from stress and worry. In essence it should be a break from the regular sights and sounds of the daily grind. However you feel is best to achieve this is the way you should organize your tea.
Although all the foods were chosen for their adherence to the color scheme, the flavours were anything but monotone: crisp and sweet jicama was complemented by lime hummus; the vichyssoise was rich and creamy; the cheese board was a mix of fresh and aged cheese, with a variety of milk types, and three different crackers for texture. I served a Jasmine Silver Needle white tea as the beverage of choice because it was simply perfect. Not only is it a white tea by definition, it is a white tea in appearance as well, thanks to a soft fuzz that still clings to these young leaf buds. The flavor is mild and delicate, with a gentle floral scent from the jasmine flowers. Everything about this tea is graceful and divine. I served it from a vintage Spode Camilla tea pot, as there should be a little something blue at every wedding. The angel food cake was a light and airy contrast to the heavier elements of the tea, like the deviled eggs. Perhaps it was ordained that those two dishes should be served together. The grand finale dish was the champagne jelly with popping candy. What would a wedding be without a little bubbly? The jelly was fully flavoured by the champagne, but the popping candy reintroduced the sensation that gives bubblies their name. Champagne Jelly with Popping Candy 1 bottle champagne, cava, prosecco, or other sparkling wine Approximately 3/4 cup water, simple syrup, juice, or tea 4 packets gelatin Plain popping candy* Measure sparkling wine into a 4 cup measure. Take note of needed amount of second liquid to bring total to 4 cups. Pour sparkling wine into a large bowl. Sprinkle all 4 packets of gelatin over sparkling wine and let bloom for 5-10 minutes. In the meantime, measure out the second liquid and in a small saucepan heat through until almost simmering. Pour second liquid into sparkling wine and stir until all the gelatin is dissolved. When all gelatin granules have dissolved, pour liquid through a strainer into square cake pan or mold. Let set overnight in fridge. Cut into cubes and serve with popping candy. The candy will begin to pop and fizz when it comes into contact with moisture, so be sure to keep your supply shut tight until just before service. Instruct guests to heap a small amount onto jellies before eating. *I used the Culinary Crystals brand in unflavored, available on Amazon. It would be fun to get some flavored versions and play around with pairings. Let me know if you try it! This is the perfect tea whether you're getting married soon, someone you know is, or you're willing to get up at 4am to watch the royal nuptials take place in real time. Elegant without being too fussy, traditional but with a twist, a White Wedding Tea Party is just the thing for a season of love.
Birthdays are the perfect excuse for a celebratory tea party, whether it's for a friend's or your own. Mine happens to be coming up soon, and it is certainly one worth fussing over: the big 3-0!! Although I do not have any tea plans for it this year, I did want to share how I spent my Golden Birthday, the birthday number that coincides with your date of birth. My best friend in the world flew out to visit and over a whirlwind five days we threw a magnificent party just for us. Golden Birthday Menu Pumpkin Ginger Scones Toasted Brioche Crostini Fig, Olive Oil, and Sea Salt Challah Pear Quince Tart Lavender Tea Cake Deviled Eggs Petits Fours in Four Flavours Sweet and Savory Accoutrements: hummus, pesto, whipped cream, lemon curd Everything was handmade, including the brioche for the crostini. It was a labor of love; one that was just as fun to devour as it was to make. No tea party would be complete without a modicum of fancy dress, so we even went so far as to pull old prom dresses out of my closet and put them on. Elbow length gloves, thrift store hats, and costume jewelry completed the look. We even had a "chaperone" in fancy dress himself. An antique lace tablecloth and heirloom china were the final touches. In a happy coincidence, the china perfectly matched the Golden Birthday theme. Looking back on it now, so did the majority of the food we prepared: two different breads, baked to golden perfection; a bronzed bundt loaf; autumnal scones; glorious lemon curd; petit fours shining like trinkets in the October sun. Although it wasn't planned, it was beautifully executed.
Ultimately what made my Golden Birthday one to remember was that I spent it doing what I loved, with the people I loved. But throwing a tea party that was a smashing success helped. At the moment I can only throw a few parties a year, but someday I hope to throw them nearly every day. These celebrations, whether they are for a birthday or not, are special. A toast, then; "To celebrating life the best way I know how- with a cup of tea and a homemade treat."
Happy Birthday. |
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